Spicy Vegan Cauliflower and Chickpea Curry

🧂 Ingredients

• 1 tbsp olive oil

  extra virgin
• 3 garlic cloves

  minced
• 2 tbsp ginger

  minced
• 1 onion

  diced
• 1 tbsp cumin seeds
• 15 oz chickpeas
• 15 oz coconut milk

  unsweetened
• 2 cups cauliflower florets
• 1 cup zuchinni

  diced
• 2 cup baby spinach

  cut small
• ½ cup cilantro

  chopped
• 1 tsp salt
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground coriander
• ¼ tsp red pepper flakes
• 2 tsp curry powder
• 1 pinch ground cinnamon
• 1 pinch black pepper
• 3 tbsp tomato paste

Instructions

• 1 First heat the oil over medium heat then add the onion, garlic and ginger. Cook
  for 5 minutes until fragrant.
• 2 Add the cauliflower and zucchini and cook for 5 minutes stirring often
• 3 Make some space by pushing the vegetables to one side and add cumin seeds,
  smoked paprika, cumin, garam masala, curry powder, coriander and red pepper
  flakes and cook for 2-3 minutes until fragrant. Then distribute throughout the
  vegetables.
• 4 Add the coconut milk, tomato paste, chickpeas, and salt and bring to a boil.
  Then let simmer for 5 minutes for flavors to meld and form a delicious spicy
  curry gravy. Taste for heat and salt and adjust by adding more red pepper flakes
  if spicier is desired.
• 5 Last add the spinach and ½ of the cilantro and cook until all is wilted.
• 6 Serve with rice and garnish with fresh cilantro

Nutrition Info